SILPA SARCI SALMAI Pengarang Tri Luchi Proklamita, SP., MP Dosen Pembimbing 1 Heny M. C. Sine, STP, M.Si Dosen Pembimbing 2 Agrippina A. Bele, STP, M.Sc Penguji 1 Zulianatul Hidayah STP., M.Sc Penguji 2

Local papaya is a variety that has a yellow flesh color and a soft fruit texture, does not have a fragrant aroma and does not taste sweet so that people do not like it for consumption. To increase product diversity and indrease economic value and selling price, local papaya is processed into papaya jam. This study aims to 1. Determine the effect of differentsugar percentages on the quality of papaya jam. 2. Get the percentage of sugar that produces the best quality papaya jam. The reseresearch was conducted in September, in the agricultural polytechnic of kupang country. The design used in this study was a completely randomized design (CRD) with 6 treatments repeated 5 times so that there were 30 experimentual units. The treatment consisted of P1= 10% sugar+ 500 g of fruit pulp, P2= 20% sugar+ 500 g of fruit pulp, P3= 30% sugar+ 500 g of fruit pulp, P4= 40% sugar+ 500 g of fruit pulp, P5= 50% sugar+ 500 g of fruit pulp, P6= 60% sugar+ 500 g of fruit pulp, the results show that 1). The percentage of sugar on the total dissolved solids test, 2). The best treatment is treatment P6 ( 60% sugar and 500 g of fruit pulp). Gives the total value of dissolved solids (35.76), 3). The best treatment is treatment P6 (60% sugar and 500 g of frut pulp). Gave the thickness of jam (3.36), aroma of jam (4), taste of jam (3.90), 4). The best treatment was treatment (10% sugar and 500 g of fruit pulp gave a value to the color of the jam (4.26). Keywords: local papaya fruit, sugar, jam